Red Wine-Braised Beef Stew With Potatoes And Carrots
INGREDIENTS:
4 slices bacon, thick cut, chopped
2 pounds beef chuck, cut into 1½-inch pieces
Kosher salt, to taste
Black peppercorns, freshly ground
1 yellow onion, diced
2 cups red wine
4 cups beef stock
1 pound baby potatoes, halved
1 pound carrots, cut into 2-inch pieces
1 pound cremini mushrooms, quartered
6 sprigs thyme, tied with butcher’s twine
3 tablespoons cornstarch
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